How to Rescue Your Pizza Joint from Commercial Flood Damage in Marco Island
SERVPRO Remediates Flood Damage After an Event
In a commercial kitchen, danger can lurk behind every corner. Whether it is out of control frying pans, leaking taps, or appliances on the fritz, being prepared for the unexpected is always a good idea. In a pizza parlor, speed is of the essence. Unfortunately, quick turnaround times put a greater strain on the facilities, and there is a bigger risk of flooding.
If a kitchen flood has hit your pizza joint or takeaway food business, SERVPRO is the place to turn. We have many years of experience dealing with flood damage in Marco Island, and we can save your operation. With access to sophisticated drying equipment, our technicians can remove every last drop of water and leave you clean and dry.
However, the most important part of flood damage restoration for any food business is hygiene. The kitchen must be completely germ-free before you reopen and this requires the use of specialist cleaning chemicals. Keep reading to find out more.
Keeping Surfaces Clean
Fortunately, most of the surfaces in a commercial kitchen are designed to be very hygienic. They are almost always made out of a metal (like aluminum) because it is non-porous. It means that, if contaminated water does touch them, the germs sit on the surface. So, your sink, pizza oven, worktops, fridge, and other items can be wiped clean with a detergent.
These days, many pizza parlors use wood or clay ovens. These are harder to clean; hygroscopic materials absorb water vapor from saturated air. They need to be completely cleared out and all wet wood disposed of in a suitable manner. Depending on the level of moisture, an antimicrobial agent may be applied to kill developing germs.
Using Sanitizers and Disinfectants
When the SERVPRO technicians tackle flood damage in a pizza parlor, they have to think carefully about the chemicals that they use. Striking a balance between hygiene and safety is important. Not all cleaning methods are suitable for a space which handles food. The IICRC approves the use of sanitizers and disinfectants in commercial kitchens.
They are powerful, but they do have limitations. For example, it is always safer to get rid of food items, after a flood, even if they do not feel wet or moist. That is unless you keep your stock in a sealed refrigerator or walk-in storage unit. On the other hand, cutlery, glassware, and crockery can be deep cleaned and sterilized.
Don’t forget that the faster you return your pizza parlor to its former hygiene levels after a flood, the quicker it reopens to the public. SERVPRO of Naples / Marco Island commits to helping local businesses get back on track. So, call us 24/7 on (239) 302-5700 today.